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Characterization and role of polyphenol oxidase and peroxidase in browning of fresh-cut melon.
J Agric Food Chem 2008; 56(1):132-8JA

Abstract

Polyphenol oxidase (PPO) and peroxidase (POD) were extracted from two different varieties of melon (Cucumis melo L. cantalupensis cv. Charentais and C. melo L. inodorus cv. Amarillo) and characterized using reliable spectrophotometric methods. In both cases the enzymes followed Michaelis-Menten kinetics, showing different values of kinetics parameters between the two cultivars: K m = 7.18 +/- 0.70 mM ('Charentais') and 6.66 +/- 0.20 mM ('Amarillo') mM; V max = 7.93 +/- 0.35 units/min ('Charentais') and 13.82 +/- 0.37 units/min ('Amarillo'), relative to PPO; K m = 24.0 +/- 2.10 mM ('Charentais') and 5.05 +/- 0.19 mM ('Amarillo') mM; V max = 344.83 +/- 10.32 units/min ('Charentais') and 80.64 +/- 2.01 units/min ('Amarillo'), relative to POD. Optimum pH for PPO was 7.0 for 'Charentais' and 7.5 for 'Amarillo, whereas it was 4.5 for both cultivars relative to POD. Melon PPO had maximum activity at 60 degrees C in both 'Charentais' and 'Amarillo' cultivars, whereas POD maximum activity was found at 45 degrees C in 'Charentais' and at 25 degrees C in 'Amarillo'. POD from both cultivars showed higher thermolability compared with PPO, losing >90% of relative activity after only 5 min of incubation at 70 degrees C. POD's activation energy was much higher than that of PPO (Delta E (#) = 86.3 and 160.6 kJ mol (-1) for 'Charentais' and 'Amarillo', respectively). PPO and POD activities from both cultivars showed a decreasing pattern as sugar concentration in the assay medium increased, except in POD extract from 'Charentais', which maintained its activity in the presence of high d-glucose concentration (up to 5 M). Changes in L*, a*, b*, chroma, and hue angle values were chosen to describe the browning development in the samples during storage at 5 degrees C. A slight decrease in L* value and a more marked reduction of a* value were noted in both cultivars above all at the end of storage period. POD activity during storage at 5 degrees C was highly correlated with changes of parameters a*, b*, chroma, and hue angle (r (2) from 0.82 to 0.97) for cultivar 'Charentais'. According to these results, only POD activity seemed to be involved in browning of minimally processed melon.

Authors+Show Affiliations

Dipartimento di OrtoFloroArboricoltura e Tecnologie Agroalimentari, DOFATA, Via Santa Sofia 98, 95100, Catania, Italy. mchisari@unict.itNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

18069784

Citation

Chisari, Marco, et al. "Characterization and Role of Polyphenol Oxidase and Peroxidase in Browning of Fresh-cut Melon." Journal of Agricultural and Food Chemistry, vol. 56, no. 1, 2008, pp. 132-8.
Chisari M, Barbagallo RN, Spagna G. Characterization and role of polyphenol oxidase and peroxidase in browning of fresh-cut melon. J Agric Food Chem. 2008;56(1):132-8.
Chisari, M., Barbagallo, R. N., & Spagna, G. (2008). Characterization and role of polyphenol oxidase and peroxidase in browning of fresh-cut melon. Journal of Agricultural and Food Chemistry, 56(1), pp. 132-8.
Chisari M, Barbagallo RN, Spagna G. Characterization and Role of Polyphenol Oxidase and Peroxidase in Browning of Fresh-cut Melon. J Agric Food Chem. 2008 Jan 9;56(1):132-8. PubMed PMID: 18069784.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization and role of polyphenol oxidase and peroxidase in browning of fresh-cut melon. AU - Chisari,Marco, AU - Barbagallo,Riccardo N, AU - Spagna,Giovanni, Y1 - 2007/12/11/ PY - 2007/12/12/pubmed PY - 2008/3/7/medline PY - 2007/12/12/entrez SP - 132 EP - 8 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 56 IS - 1 N2 - Polyphenol oxidase (PPO) and peroxidase (POD) were extracted from two different varieties of melon (Cucumis melo L. cantalupensis cv. Charentais and C. melo L. inodorus cv. Amarillo) and characterized using reliable spectrophotometric methods. In both cases the enzymes followed Michaelis-Menten kinetics, showing different values of kinetics parameters between the two cultivars: K m = 7.18 +/- 0.70 mM ('Charentais') and 6.66 +/- 0.20 mM ('Amarillo') mM; V max = 7.93 +/- 0.35 units/min ('Charentais') and 13.82 +/- 0.37 units/min ('Amarillo'), relative to PPO; K m = 24.0 +/- 2.10 mM ('Charentais') and 5.05 +/- 0.19 mM ('Amarillo') mM; V max = 344.83 +/- 10.32 units/min ('Charentais') and 80.64 +/- 2.01 units/min ('Amarillo'), relative to POD. Optimum pH for PPO was 7.0 for 'Charentais' and 7.5 for 'Amarillo, whereas it was 4.5 for both cultivars relative to POD. Melon PPO had maximum activity at 60 degrees C in both 'Charentais' and 'Amarillo' cultivars, whereas POD maximum activity was found at 45 degrees C in 'Charentais' and at 25 degrees C in 'Amarillo'. POD from both cultivars showed higher thermolability compared with PPO, losing >90% of relative activity after only 5 min of incubation at 70 degrees C. POD's activation energy was much higher than that of PPO (Delta E (#) = 86.3 and 160.6 kJ mol (-1) for 'Charentais' and 'Amarillo', respectively). PPO and POD activities from both cultivars showed a decreasing pattern as sugar concentration in the assay medium increased, except in POD extract from 'Charentais', which maintained its activity in the presence of high d-glucose concentration (up to 5 M). Changes in L*, a*, b*, chroma, and hue angle values were chosen to describe the browning development in the samples during storage at 5 degrees C. A slight decrease in L* value and a more marked reduction of a* value were noted in both cultivars above all at the end of storage period. POD activity during storage at 5 degrees C was highly correlated with changes of parameters a*, b*, chroma, and hue angle (r (2) from 0.82 to 0.97) for cultivar 'Charentais'. According to these results, only POD activity seemed to be involved in browning of minimally processed melon. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/18069784/Characterization_and_role_of_polyphenol_oxidase_and_peroxidase_in_browning_of_fresh_cut_melon_ L2 - https://dx.doi.org/10.1021/jf0721491 DB - PRIME DP - Unbound Medicine ER -